Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy lemon pie has a buttery graham cracker crust filled with a silky, tangy lemon custard-style filling made with sweetened condensed milk and fresh lemon juice. Topped with fluffy whipped cream and lemon zest, it is bright, refreshing, and easy to make ahead for any occasion.

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice (from 3 to 4 lemons)
  • 1 tablespoon lemon zest
  • 8 oz (226 g) cream cheese, softened
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Thin lemon slices and extra lemon zest, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand.
  2. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
  3. In a large bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
  4. Beat in the sweetened condensed milk until well combined, then add the egg yolks, lemon juice, and lemon zest. Mix until smooth.
  5. Pour the filling into the cooled crust and smooth the top.
  6. Bake at 350°F (175°C) for 15 to 18 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken.
  7. Cool the pie on a wire rack for 30 minutes, then refrigerate for at least 4 hours, or overnight, until completely chilled and set.
  8. Just before serving, whip the cold heavy cream with the powdered sugar and vanilla to stiff peaks.
  9. Pipe or spread the whipped cream over the pie and garnish with lemon slices and lemon zest. Slice with a hot, dry knife and serve chilled.

Notes

  • Use fresh lemon juice for the brightest flavor. Bottled juice can taste flat or bitter.
  • Do not overbake the pie. The center should still have a slight wobble, as it will continue to set as it chills.
  • Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
  • Wipe the knife clean between slices for neat edges.
  • Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving for the best texture.
  • To freeze, freeze the pie without the whipped cream, uncovered until firm, then wrap tightly for up to 2 months. Thaw in the refrigerator overnight.
  • Swap the graham crackers for vanilla wafers or shortbread cookies for a different crust.
  • For a more tart pie, use 2/3 cup lemon juice. For a milder flavor, stick with 1/2 cup.

Nutrition

Find it online: https://thefamilycooking.com/creamy-lemon-pie/